By Alethea Mauro
I have large bushes of rosemary and sage in my herb garden at the moment and I thought they would be a yummy addition to roasted almonds. They are so quick and easy to make and are a moreish snack perfect for any party/BBQ or even just to enjoy with a cold beverage when relaxing on the weekends.
3 large sprigs of rosemary, leaves only
5-6 large sage leaves, chopped finely
4 cloves garlic, crushed
1 tablespoon of coconut oil
1 1/2 cups of almonds, skin on
Melt coconut oil in a large heavy based fry pan on a medium heat.
Add in the almonds and keep stirring them until the skins start to get lightly roasted.
Remove the pan off the heat and quickly stir through the garlic, sage and rosemary. The garlic should cook enough from the heat of the pan.
Grind over some sea salt (to taste) and stir through.
Then enjoy! They will keep for a few days in an airtight container….if there are any left over that is!